| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits, Jams |
4 |
Cups |
INGREDIENTS
| 1 |
c |
Cranberry juice |
| 1/2 |
c |
Dry red wine |
| 1/2 |
c |
Granulated sugar |
| 85 |
ml |
(1 pouch) Certo Liquid Fruit |
|
|
Pectin |
INSTRUCTIONS
Combine cranberry juice, wine, brandy and sugar in a medium-size saucepan
set over high heat. Bring to a full rolling boil and boil for 1 minute,
stirring constantly. Remove saucepan from heat. Immediately stir in liquid
fruit pectin. Skim off foam. Pour into warm sterilized jars, leaving a
1/4-inch headspace. Seal right away with 2-piece lids or a thin layer of
hot paraffin and a lid. Keep refrigerated. Jelly is wonderful served with
roast turkey, duck or pork, or spread on toast.
Source: Chatelaine magazine, December 1993, page 111
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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